GT Isola dei Nuraghi
Grape variety: Cagnulari (100%)
Year of production: 2003
Area of production: Usini (SS), Sardinia, Italy
Soil type: Essentially sandy, loosely packed with some lime stone
Altitude: 100/150 metres
Yield per hectare: 60 quintals of grapes
Training system: Vertical trellis, bilateral guyot and free-standing bush
Planation density: 4.500 plants per hectare
Harvest period: second half of September
Vinification: The grapes are hand picked in small baskets; following destemming and crushing, the fermentation steeping takes place in thermally controlled steel vats. The maleolactic fermentation takes place in barriques.
Fermentation temperature: 25-27°C
Duration of fermentation: 10-12 days
Maturation period: 9 months in 225 litre Ailler oak barriques
Bottling period: June 2004
Alcohol content: 13%vol.
Ageing potential: 8-10 years

TASTING NOTES

Colour: ruby, garnet colour
Bouquet: a decided cherry scenting
Flavour: the cherry scent expands smoothly, very soft and elegant

FOOD MATCHING SUGGESTIONS FOR OUR WINES

Meat stews, game and poultry; pasta with meat-based tomato sauces; cheeses: tuma and taleggio; Sardinian cured cold meats and salami.